How to Make Vermishl Soup and glaze + restaurant tricks

Vermishl soup, also known as a noodle soup, is one of the most delicious soups, which is of course worldwide reputation. The name of this soup is derived from thin and famous strands of vermicelli. Swelling soup is one of the most tasty soups to strengthen the immune system during the disease; Of course, this soup can also be served as one of the light and chamber foods.

The recipe for baking soup has no restrictions and you can make it with a variety of raw materials including onions, potatoes, carrots, chicken, vermicelli strands and more. Join us to learn how to make vermicelli soup.

For 1 to 2 people

• Bone -free chicken breast: 1 g
• Vermishl: 1 cup
• Medium carrots: 1
• Potatoes: 1
• Tomato: 1 large number
• Onion: 1
• Chopped parsley: 1 tbsp
• Tomato paste: 1 tbsp
• Sour lemon: 1
• Salt, black pepper, turmeric: as necessary
• Liquid oil: 1 to 2 tbsp to saute the ingredients

Photographer: Unknown / ruysa.ir

1. Put the chicken breast into the pot. Divide one of the onions into four parts and add some water (about 2 glasses) to the chicken breast. At this point you can add some salt and turmeric.

2. Put the pot on heat and let it cook. Red the cooked chicken and put it aside.

1. Crush the other onion as little and then saute a little until lighter. Now add a little turmeric and black pepper to the onions.

1. Add the chopped cubic potatoes and saute a little.

1. Add the chicken to the onions and spices and sauté for about 1 to 2 minutes to make the chicken a flavor and spices.

1. Add the tomato paste to the ingredients and sauté until the paste is taste and smell.

1. Pour the chicken water into the pot and add enough water if the water is not enough. Increase heat first and reduce heat when boiling.

1. During this time, grab and grate the tomato skin. Then crush the carrots and pour into the pot.

1. When all the ingredients are cooked, it’s time to crush the vermicelli strands and add it to the pot. It takes 5 minutes to cook the strings and soup.

1. You can add chopped parsley 1 to 2 minutes before serving; Of course, you can also use chopped parsley to decorate when serving.

11. Finally, add 1 or 2 minutes before you remove the pot from the heat, add the sour lemon juice and serve the soup. (1touchfood)

Photographer: Unknown / digikala.com

• Vermishle causes soup to thicken because of its glaze; Therefore, you should not excessively use swelling in how to make the soup a restaurant. On the other hand, the edema requires 5 minutes to bake; If this time is longer, the soup will be stiff.
• You can remove or use mushrooms when making vermicelli soup without chicken. The fungus is a good alternative because it has both protein and fiber.
• The fresh parsley should be added at the end of the baking; Otherwise it will lose its original taste and color.
• For more soup glaze, you can use two to three tablespoons of Iranian rice and pour it into the soup at the beginning of the baking.
• You can also use peas and corn in the soup if you wish.

Photographer: Unknown/https://www.digikala.com

Are you familiar with how to make vermicelli soup? Do you know a specific trick for how to make a restaurant soup? Please share your information with us and the users.

Cover Photo Source: Soupaddict.com; Photographer: Unknown